Observation: Two open bags of flour were observed under the two compartment sink in the back storage area, and being stored directly on the ground.
Corrective Action: Once a product is opened, it must be stored in a pest proof container a minimum of six inches off the ground to protect it from contamination.
Observation: Prep table beside grills was at 10-15C. Cook stated vegetables in unit are used up at a frequent pace and refilled will inserts from the refrigerators below which were at 4C at the time of inspetion.
Corrective Action: Ensure cooler can maintain a temperature of 4C or lower. Keep temperature logs for unit. Discard remaining potentially hazardous foods every 2 hours if unit has difficulty maintaining a temperature of 4 C or lower throughout the day.
Observation: A) Chlorine based sanitizer solutions (spray bottles) in the front of house and back of house were both measured at >>200 ppm chlorine (bleached out the test strip).
Corrective Action: A) Ensure sanitizer solutions are 100 ppm chlorine. To make this solution, mix half a teaspoon of bleach with one litre of water. Educate staff on proper dilution of bleach.
Observation: B) REPEAT infraction: Soiled wiping were observed throughout the premises on counter tops.
Corrective Action: B) Wiping rags must be stored in a sanitizer solution of 100 ppm chlorine to prevent pathogen growth and cross contamination.
Observation: Paper towels were not available for the hand washing sink in the kitchen area. Staff were using a drying towel that they also used to polish glassware and utensils to dry hands.
Corrective Action: Ensure all hand washing sinks must be equipped with hot and cold running water, liquid soap and single use paper towel to maintain good hand hygiene. Review proper hand washing procedures with staff.
Observation: A) REPEAT infraction: A Food Safety Plan was not available on site. Operator said one had been completed in the past.
Corrective Action: A) Ensure your Food Safety Plan is availble for staff to reference for safe food handling practices.
Observation: B) REPEAT infraction: Temperature logs are still not being maintained. Operator stated temperatures are checked in the morning only.
Corrective Action: B) Part of maintaining an adequate Food Safety Plan includes keeping up to date temperature log sheets of all refrigeration units, hot holding units, and dishwashing temperatures. Temperatures should be checked twice daily to ensure critical limits are being met. If not, the Food Safety Plan is used to take proper corrective action to elimiate a health hazard from occurring. Future non compliance may result in enforcement action.
Observation: Sanitiation Plan was not available on site. Operator stated on had been completed in the past.
Corrective Action: Ensure your Sanitiation plan is available on site for staff to use and reference for proper cleaning procedures.